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Pan-Fried Shrimp

Oxmoor House
Prep time 4 mins
Cook time 8 mins
Yield 3 servings (serving size: about 5 shrimp)
Processing the panko and cilantro creates fine crumbs that adhere well to the shrimp. To save time, buy a peeled, cored fresh pineapple and presliced mango for the slaw. Enjoy the rest of it later in the week as part of a fresh fruit salad.


  • 1 cup panko (Japanese breadcrumbs)
  • 2 tablespoons chopped fresh cilantro
  • 1 pound extra-large shrimp, peeled and deveined (about 15)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg, beaten
  • 2 teaspoons water
  • 2 tablespoons canola oil

Nutrition Information

  • calories 295
  • caloriesfromfat 0.0 %
  • fat 12.6 g
  • satfat 1.4 g
  • monofat 6.4 g
  • polyfat 3.5 g
  • protein 28.8 g
  • carbohydrate 13.9 g
  • fiber 0.7 g
  • cholesterol 284 mg
  • iron 3.9 mg
  • sodium 532 mg
  • calcium 55 mg

How to Make It

  1. Combine panko and cilantro in a food processor; pulse 2 to 3 times or until cilantro is finely minced. Transfer to a shallow dish.

  2. Sprinkle shrimp with salt and pepper. Combine egg and water in a shallow dish. Dip half of shrimp in egg mixture; dredge in crumb mixture, and place in a single layer on a plate. Repeat procedure with remaining shrimp, egg mixture, and crumb mixture.

  3. Heat oil in a large nonstick skillet over medium-high heat. Add shrimp, and cook 2 minutes on each side or until done. Drain shrimp on paper towels.

  4. Serve with: Tropical Slaw

Cooking Light Fresh Food Fast Weeknight Meals